Summary

Health Canada and the Retail Council of Canada are collaborating to improve food safety at the retail level. This collaboration has resulted in the development of the Retail Guidance Document: Pathogen Control (including Listeria monocytogenes) in Ready-to-Eat (RTE) Refrigerated Foods which provides guidance on intervention strategies to reduce the risk of foodborne pathogens in the retail food sector in Canada. Guidance is provided regarding intervention strategies during the product flow, including supplier, sourcing/procurement, receiving, storage, preparation, display, checkout, and consumer. The document further outlines procedures and considerations at the retail level to lower the risk of foodborne illness through cleaning and sanitizing, construction/renovation/repairs, consumer complaints, durable shelf life/best before dates/shelf life, temperature control, temperature requirements, and training. The information in this document is based on the current state of scientific knowledge.

The Retail Guidance Document represents consensus-based guidance between Health Canada and the Retail Council of Canada that should be implemented in retail food establishments.

Retail food establishments may use this guidance document as a reference to establish and strengthen food safety practices at the retail level as they relate to pathogen control.